Dried Whole Peas

Store in an airtight container in a cool, dry place. Properly stored dried peas can last for many years, though their cooking time may increase over time.

Rinse dried peas thoroughly before soaking and cooking.

Soaking overnight (or at least 8 hours) is generally recommended to reduce cooking time and improve digestibility.

For a quicker soak, you can boil peas for 2 minutes, then let them sit covered for 1 hour.

Cook dried peas in plenty of water, as they will absorb a significant amount.

Dried peas can be pureed after cooking to create smooth soups or dips.

Smoked meats (ham hocks, bacon)

Herbs (thyme, bay leaves, parsley)

Root vegetables (carrots, celery, onions)

Spices (black pepper, cumin, coriander)

Vinegar (for a touch of acidity)

Not soaking the peas, leading to excessively long cooking times and tough texture.

Not rinsing the peas, which can leave behind dust or debris.

Adding salt too early in the cooking process, which can toughen the skins of the peas.

Under-cooking the peas, resulting in a chalky texture.